The Best Southern Fried Chicken (+Video)

buttermilk fried chicken Tried for the first time based on an online recipe with a few tweaks in terms of seasoning choices.

My husband says it’s the best fried chicken he’s ever had. Worth brining and then drying out the chicken in the fridge for a day first leading up to it. Might want to chop large chicken cuts into smaller chunks if possible to cook more easily. If outside gets too brown but inside isn’t cooked, pop in oven for a bit

Turned into chicken tenders.

Best fried chicken EVER!!

Result synopsis : AIR FRIED Super crunchy but owing to my changes it was over salty and over cooked. Needs less salty ingredients, more herbs and less cooking time. Changes to published recipe ; 1) I added all the spices* to the butter milk at the beginning of the brining process ... not sure that this was necessary or useful as ... ,,, 2) I then also added celery salt, oregano, chilli powder, pepper to the flour for dredging before cooking 3) I used boneless chicken thighs, so the thickness of the meat in relation to the surface area was quite low ... thus reducing the cooking time needed 4) I dredged the butter milk covered chicken directly in the flour/cornflour/spice mix 5) I air fried in a Ninja flexi drawer for 14 minutes at 200°C then flipped them and cooked for a further 6 mins at the same temperature. This was too long!! *Spices used garlic powder onion granules smoked paprika celery salt ... Next time I will only put a light sprinkle with the dredge chilli powder ginger powder fine ground back pepper oregano sage powder thme/rosemary provençale mix

KFC Taste Substitue onion and garlic powders and the salt and pepper for 2 teaspoons salt ½ Tablespoon dried thyme ½ Tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon celery salt ½ Tablespoon black pepper 1 Tablespoon mustard powder 2 Tablespoons paprika 2 Tablespoons garlic salt 1 Tablespoon powdered ginger 1 Tablespoon pepper (use white pepper if you have it)